Vegan & Vegetarian Sausage Making

Vegan & Vegetarian Sausage Making

You may not be aware that not only do we offer vegan and vegetarian friendly veggie sausage casings, our sausage mixes and sausage seasonings are also suitable for vegetarians and vegans. With the popularity of Veganuary 2020 and people looking for more diversity in their foods, we thought we would show just how versatile our products can be.

There are lots of different options available for vegan and vegetarian sausages, all of which include our own mixes, seasonings and ingredients. You can simply and easily substitute the meat for sausages with lots of different things, some of these include; 

  • Tofu
  • Mushrooms
  • Cauliflower
  • Chickpeas
  • Eggplant
  • Jackfruit
  • Seitan
  • Lentils
  • Tempeh
  • Quinoa
  • Beans                                     

 

Here are the instructions and usage information for our sausage mixes and sausage seasonings to make your own vegan and vegetarian sausages.

Sausage Mixes

Butchers-Sundries Recommended Vegan/Vegetarian Sausage Recipe (Usage rate is 12.5%):

  • Butchers-Sundries Sausage Mix: 100g
  • Meat Substitute: 645g
  • Cold Water/sparkling water (if preferred): 155g
  • Total Batch: 900g

 

Method:

  1. Prepare your meat substitute as required.
  2. Disperse the mix over the meat substitute and mix thoroughly.
  3. Add cold water/sparkling water and combine.
  4. Fill into Butchers-Sundries sausage casings.

For best results:

  • Leave the finished product in the fridge overnight to allow the herbs and spices in the seasoning to infuse with the meat substitute.
  • Use a little vegetable oil on your fingers when working with casings. This will give a nice shiny finish to your sausages.
  • Store the remaining dry mix in an airtight container in a cool dry place and out of direct sunlight.

 

Sausage Seasoning

Butchers-Sundries Recommended Vegan/Vegetarian Sausage Recipe (Usage rate is 2.5%):

  • Butchers-Sundries Sausage Seasoning: 250g
  • Meat Substitute: 7100g
  • Butchers-Sundries Pinhead Rusk: 1000g
  • Cold Water/sparkling water (if preferred): 1650g
  • Total Batch in KG: 10Kg        

 

Method:

  1. Prepare your meat substitute as required.
  2. Disperse the mix over the meat substitute and mix thoroughly.
  3. Add Rusk and combine.
  4. Add cold water/sparkling water and combine.
  5. Fill into Butchers-Sundries sausage casings.

For best results:

  • Leave the finished product in the fridge overnight to allow the herbs and spices in the seasoning to infuse with the meat substitute.
  • Use a little vegetable oil on your fingers when working with casings. This will give a nice shiny finish to your sausages.
  • Store the remaining dry mix in an airtight container in a cool dry place and out of direct sunlight.